Vegan Gluten-Free Black Bean Brownies

It seems ludicrous to make your favorite recipes just once, but when you’re a food blogger sometimes you don’t have time for repeats! But, after making a similar version of these black bean brownies a couple years ago I couldn’t help but try them again. They’re fudgy, sweet, and still one of the best brownies I’ve had to date. Never mind they’re loaded with fiber, omega-3s and tons of other good-for-you ingredients.

Just last week I attempted a vegan gluten free brownie recipe that was a total flop. They didn’t set at all and sort of remained “soup” in the pan. So disappointing. The worst part? I’d wasted an entire bar and a half of my favorite dark chocolate and a descent amount of Earth Balance in the process. Not cheap, not cheap, not cool.

Then I thought, “Why would I make unhealthy brownies if I could make healthy ones that I know I love?” See, I do reason sometimes, especially when it comes to dessert.

These brownies are ridiculously simple to make. They require a handful of ingredients you likely have on hand, and all you need is a food processor (or a blender) and a muffin tin. Does clean up get much easier than that? Let me answer that, NO.

Besides being simple they’re insanely delicious. The edges have a slight crispness and the inside is all fudgy, chocolaty goodness. Plus, you don’t have to dirty a knife cutting into them – they’re already baked into bite-size deliciousness. How convenient!

Enjoy these plain, with some vegan ice cream, dunked in almond milk, slathered with peanut butter or topped with fresh berries (credit to my smart friend Arleigh for the berry idea).

Better yet, I have another idea for these beauties coming up next week. Wish me luck! In the meantime, bake these brownies and tell no one what’s inside…until they’re three bites in and begging for the recipe. Hooray for healthy deception!

Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.

Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.

If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.

Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.

Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.

Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.

Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter.

Store in an airtight container for up to a few days. Refrigerate to keep longer.

Notes

*Nutrition information is a rough estimate for 1 brownie without toppings.

Talk About It

These look so good but I’m scared of putting beans in brownies! However if I manage to find any I definitely want to try it!
Totally get what you mean about baking fails, waste of time and expensive ingredients! Tried wholewheat chocolate cake bars and they were not to mention completely disgusting but also wasted some pricey high quality coconut oil, cacao and flours!

Hmm, how high up the pan did they go? I’ve never done a double batch. They shouldn’t have gone too far up the sides…These are nearly impossible to burn. I’d continue baking until they are no longer giggly when shaken. Then, if they still seem soft once cooked, pop them in the fridge or freezer for 10-15 minutes to set even more. Hope that helps!

Bee, what kind of cocoa powder did you use? I’m a “new vegan” (meaning I still like the taste of the real stuff) and I thought these were excellent. By the way, I used coconut oil and xylitol. I was just wondering if that could have caused the beans to be detectable for you. Even my non-vegan, chocolate loving kids loved these and I could never get them to eat black beans and chocolate before! :-)

If you can, give them another try. Be sure to rinse the beans thoroughly too. Good luck and Happy New Year Year!

Just made these with a combination of adzuki & mung beans that I had prepared earlier, I only had one cup of beans so I also included one cup of walnuts to make up for the bulk, otherwise I stuck to the recipe….turned out amazing!!! Thankyou very very much :)

I made this twice, for my kids (6 and 9 years old) You cannot taste the beans at all. They even saw me making them with beans and were “yuck this” “yuck that” and when I served them they asked if these were the ones with beans. I said “No, these are different ones” and they suspiciously started eating them moving on quickly onto devouring.
If anybody feels the bean taste is all in your head. Taste is a product of your brain!!!
I am annoyed by people who say they want to eat healthy and then start expecting things to taste the same as the bad stuff. Go ahead Dee, add a pound of butter followed by 3 cups of high fructose corn syrup and I am sure you won’t feel the bean taste anymore! SHM. Jeesh!

Some people have a more sensitive palate. Your response was pretty rude by my standards. You did not ‘call it like you saw it’, you made assumptions that Dee would add excessive quantities of the less-healthy items. It appears, to me, that she is attempting to make something different and healthier than the original version palatable to her family. It’s not always easy to go from one extreme to the other for everyone and you have no idea of what happens down the road after transitioning further. My own personal dietary changes have adapted over time, and my husband’s have been more drastic. We needed the alterations or we would never had stuck with it.

I just made these and they are so good. Can not taste the beans. My family will not eat beans, yet they did and they dont even know it..LOL. I used avacado oil instead of coconut oil bc my daughter doesn’t like the taste of coconut. Awesome and healthy recipe. 5 stars

I absolutely love these. I added a heaping tablespoon of instant coffee along with a few dashes of cinnamon. Am amazed that they come out so cakey/fudgy. I didn’t taste beans at all – and subbed Splenda for the sugar to boot. Good luck!

I made these the other day, and they were fantastic! I mixed everything by hand but the black beans, those went in my Walmart version of the bullet blender. To add some extra creaminess, I made cashew chocolate frosting, yummmmmm!

Hi! I was browsing the web for vegan desserts that I could bake for a friend and these look stunning! I was wondering though, because this recipe calls for raw sugar, if you know of any specific type of sugar I could use that’s 100 percent vegan friendly because I did a little research and apparently there’s some controversy about regular sugar.
Thanks :)

Yes, but I would recommend using far less since it’s much sweeter than sugar. And you may have to compensate with more cocoa powder or even a little flour for dryness since you aren’t using as much sugar, which dries the batter out. Hope that helps!

I used 1/4 cup of honey instead of sugar, added cashews and poured in muffin papers, baked 25 minutes. Awesome. Also I made a cashew topping with natural peanut butter and chocolates made with honey. What a desert this is. 2 cups soaked cashews rinse and drain, 1/4 cup of honey, pinch of sea salt, 1/3 cup unsweetened almond milk, 1 tsp vanilla, 1/4 cup adams peanut butter or almond butter. Mix well in blender. Yummmm…. for chocolate… 3/4 cup unsweetened cocoa, 3/4 cup coconut oil, 1/3 cup honey, pinch of sea salt. Heat on low heat to melt honey. Pour in baking dish 8×8 or mini muffin papers. Chill they will firm up within an hour. You can add more sea salt for a more salty touch or sprinkle on chocolates in pan. Also you can add chopped nuts to the chocolates if desired. PS I also boil my own beans in water and sea salt. The best and economical by far. I did not notice any skins from the beans this way.

Thank you Teri! I’m trying to not eat any processed sugars or flours and was wondering how I could adapt this recipe. THANK you for already doing the work and for the awesome “extra” recipes as well. Can’t wait to try them. This is why I spend the time to read comments! =)

Please use caution when using Stevia. I used it for ten years and couldn’t figure out why I developed asthma. If you are allergic to ragweed, you will probably be allergic to Stevia. The asthmatic symptoms begin gradually and worsen to the point, when exposed to other antagonists, that you can’t even talk to save your breath to enable breathing. Stevia should be treated the same as peanuts or any other food allergen.

Within three days of stopping Stevia I was able to breathe normally again.

you have to cook the dried black beans first. Best way is putting them in the slow cooker overnight just covered with water. I leave them in the slow cooker for about 10-12 hours until soft. Then drain the water and rinse the beans before use

This is my new favourite recipe! You really can’t taste the beans, no one I’ve fed these to has ever noticed, it’s compliments all round. If you can’t find black beans red kidney beans work really well too.

I tried making these today and followed the recipe to a T. But unfortunately, it did not turn out like a “real” brownie. It was OK, and would probably pair really well with vanilla bean ice cream, but it doesn’t fulfill my brownie craving!

These are delicious and sooooo easy to make – I couldn’t believe it! I like them better than regular brownies. Partially because they are so less awful for me. I added two eggs instead of the flax eggs and added chocolate chips on top – yum!

My daughter made these for me for my Thanksgiving dessert yesterday. Since I can’t have gluten or sugar, she used the coconut palm sugar in the exact same proportions as the raw sugar. OMG they were delicious!! I begged her for the recipe and some to eat the next day!! Now, I will be making them for my guests. It will be fun to make them and then tell people what’s in them. Thank you Dana for your tasty, tasty recipes.

Subbing sugar with coconut palm sugar is nonsensical. Both are refined sugars. Both have pretty much no nutritional value. Coconut sugar has nearly as much fructose as cane sugar. Environmentally, they both come from impoverished tropical areas, and rainforest is cut down to plant coconut palms.

If you want a sugar substitute, i suggest a sugar alcohol (xylitol or erythritol) which has much less calories. Or dates, which are high in fiber and nutrients because they are a whole food.

I have made these more than a dozen times now. No one can ever detect the beans. Ever. Everyone loves these. I use coconut sugar and depending on the crowd I might add a bit more. Thanks Dana for such a healthy, delicious, and foolproof recipe!!!!

You must have done something wrong. Why not post and ask for tips? I’m not a baker, but made these yesterday and they were awesome. My non-vegan husband loved them too. You’re missing out if you think healthy can’t be tasty.

Hello! I felt the same way. I’m Italian. I love to cook and eat GREAT tasting food and I get annoyed when it doesn’t happen. Actually I get angry…I’ve been trying to find a refined sugar free healthy dessert recipe–that’s easy. I stumbled upon “Chocolate Covered Katie” website/blog. OMG! I made her chocolate chip cookie cake-it is phenomenal. Even cold it tastes great. But heated in microwave for 20 sec next day and it tastes just like a choc chip cookie. Unbelievable. She has a sugar free version, which is what I used. I PROMISE you won’t be disappointed. Hope this helps

Great taste. But dry as dust. I made the mistake of using a convection oven. So even at 20 min they were overdone, and a big disappointment. My own fault, but heads up if anyone is using a convection oven. Reduce the temp and or time. Didnt imagine I would ever throw out a brownie, but these are sad.

I just made these healthy brownies and I’m blown away they taste yummy. I did add real eggs and the batter was dry so I added 2 tablespoons of unsalted butter, melted choc chips and I used Trivia an Stevia as my sweeter.Plus I tossed in a half cup of the choc chips an topped with a few pecan halves.I have pre diabetes so this why no raw sugar.

I am not a brownie person but a brownie fanatic friend of mine is celebrating his birthday tomorrow and I want to surprise him with a healthier fare since he is now concerned with his health. These brownies are amazing, I am a vegan and I bake so I had no problems, the recipe works like a charm. Thanks do much!

Hi there,
Made these brownies once and they are delish! Thing is I had to wing how much water to add to the eggs since you don’t specify in the ingredients listings. So my questions is how much water? Thanks.

just made these for my daughter’s preK class and they are soooooo yummy! added a dash of cinnamon, a 1/4 cup ground up bittersweet chocolate chips and made them into minis. baked for about 10-12 min. definitely a keeper!

These look delicious. I made a chickpea chocolate cake not long ago and it was delicious. Beans make awesome cakes! I’m definitely going to give these a whirl. We have a long car journey coming up in 2 weeks and these would be the perfect snack!

I made black bean brownies yearrrrs ago and brought them into work. People freaked out (like, became grossed out) after I told them what was inside. It was funny! I’ll have to give them another go as I feel like people have been perfecting them over the years. The ones I made were like eating pure fudge. These look great!

I made your black bean brownies the last time you posted them and they were incredible. Since then I discovered Vegan Sweet Potato Brownies too, essentially subbing out the black beans for cooked sweet potato. They’re fudgy, decadent and completely yummy too.

I also made these with an egg. Works fine! This is a great recipe. I want to let others know that I halved the recipe with no problems either. Definitely a keeper recipe. I would have no problem setting these treats out without feeling obligated to reveal the beans. Thanks for printing such a good recipe.

Hi, I make a version of these and they are very good (often even better the 2nd day). You can easily sub out the eggs with milled flax seed: just use 1 tablespoon milled flax seed and 2 of warm tap water for each egg. Let the mixture sit for a couple of minutes in a separate small bowl, then whisk or stir with a fork and add to the recipe as you would an egg. This works for most baking recipes.

Wendy, I would guess, but I haven’t tried that so no guarantees. The flax substitution is fine. But the maple syrup will likely make them runnier, so I’d recommend compensating with more cocoa powder and/or some gluten free flour.

Just made these! They really are the perfect brownie, no joke. I’m a dark chocolate lover and these have a really rich taste. I licked quite a bit of the batter out of blender and even without baking they tasted great: no bean flavor.

Okay, just made these and they are all gone. My 3 kids and husband scarfed them up! They came out perfect, looked just like your picture. Nobody knew they were gluten-free, or made with beans. Shhh our secret!

In the instructions I say “add black beans through baking powder,” meaning all all the remaining ingredients besides the toppings. That includes the cocoa powder, salt, vanilla and sugar! Hope that helps.

I made these and loved them! I did however put 2 tsps vanilla instead of 1. I also added a little honey and pecan bits to the mix . So good! I dont feel so guilty eating these brownies so Thank You!! :)

Hey! I have yet to try out any of your recipes but they look so good! I have a 7 year old cousin with gluten allergy and I am definitely trying the recipes out for her when I visit her this summer. :)
Can you subsite dates instead of the sugar? I have a lot of dates in my house (I try to eat a date a day) and I noticed that some of your recipes use dates instead of sugar. I was wondering if I could use some of my dates (especially the slightly dryer ones) in the recipe

I think that might work, but no guarantees on the texture and taste. I find that processing dates rarely fully purees them, which would make the brownies unevenly sweet and chunky. But if you were able to get them down to a puree, I don’t see why not! Hope that helps.

What are your thoughts on subbing unsweetened applesauce for the oil? I know that making that switch often results in more cakey rather than fudgy baked goods, but since these are already flourless and pretty fudgy I’m wondering if they’d still be nice and fudgy with the applesauce instead of oil. What do you think?

Just made these, delish! I only changed two things, one: I lined my pan with If You Care cupcake liners and two: I threw in a handful of 60% cacao chocolate chips into the batter while it was whirling around versus putting them on top before baking. I sprinkled with pecan chips, baked…and they are wonderful. Thanks for such a great, healthy alternative to regular brownies! Love your website and always look forward to the emails.

These are so good!!! If I hadn’t used two eggs because I was too impatient to wait for the flax ‘eggs’, my 3 year old and I may have eaten the entire bowl of batter.
I used my Magic Bullet, so I had to pour each ingredient out into a bowl and then combine it with a spoon. I’m not a big fan of any kind of sugar, so I would like to try maple syrup next time. Has anyone had any success subbing maple syrup in this recipe?

In the oven as I write this and none too sooner…my hubby just walked through the door! Told him I’m making him brownies. I tasted the batter and no way will he even suspect black beans!! LOL They smell DELISH!

Thanks for the great recipe. I just made these. Because I don’t eat chocolate I substituted organic dehydrated coconut powder for the cocoa. They turned out FANTASTIC. I almost didn’t give them to my grandchildren because I like the muffins so much. In the end I did, because I know how to bake and they don’t.

Delish! I added a pinch of instant coffee (to take the edge off the bean taste) and accidentally forgot to add vanilla… still fantastic – couldn’t taste the beans at all. Can’t wait to try them WITH vanilla. :)

AMAZING!! Fantastic recipe :) I had not tried anything like this before, but am soo happy I did! Super easy to make, and took hardly any time or effort, but they turn out soo decadent and look like you’ve been chained to the stove for ages :)
Hubby was super impressed, and shocked even more when I told him the ingredients ;)
(Only thing I did different was chia instead of flax, and coconut sugar instead of raw)

I made these on Sunday because I simply could not stand the curiosity anymore! I used one real egg instead of a flax egg and they were PERFECTION! I think I like them better than “real” brownies. Thanks for the recipe!!

As a preschool teacher, I’m always looking for awesome healthy projects to bake with my kids! I made a batch of these at home last night and they are seriously DELICIOUS. Skeptics, take heart! It would be impossible to detect the black beans in these. I also added chocolate chips for my sweet-tooth hubby, and replaced the cane sugar with coconut palm sugar – more nutritive and lower glycemic. I’m definitely using this recipe for my next baking project at school! Also great because the kids can lick the bowl as much as they want :)
Thanks for an awesome recipe!

You left out part of the directions. After making the flax egg and adding the beans (step 4), you proceed to scraping down the sides and putting in the pan! Is the order of adding the rest of the ingredients important? You might want to change your directions to include the other ingredients so us linear-thinking folks can understand it. Thanks, Beth

THANK YOU SOOO MUCH!
Due to my daughters allergies we’re on a strict no dairy, egg, wheat or soy diet which has made baking quite the hassel… These brownies however are a true enlightenment! We no longer miss “real” brownies. I don’t think I’ll ever want to bake “traditional” brownies ever again!
Love from Germany,
Jazz
P.S. I couldn’t get black beans so I subbed cannellini beans. Works just fine!

Since we are vegans who don’t use sugar, we tried substituting erthyritol sweetener for the sugar. It was awful! Had an aftertaste so bad we had to throw them out. I am sure it must have come from the erythritol. I am wondering if agave syrup or stevia would be more healthy?

I’m considering baking these with the agave nectar (afraid to put in sugar – don’t want to trigger the sugar cravings that come with it). Did you have to adjust the ratio of agave? (meaning, did you put in the full 1/2 cup, or did you reduce it or add more?) Was the batter thinner because of more liquid and if so, did you just add more flour and/or cocoa?

I used between 1/2 half and 3/4 cup of agave, and the batter was just perfect. I made them once with stevia, and even though the batter was a little more stiff, the fudgy consistency was still the same. I prefer the agave flavor, though. As a side note, I have also made these with real eggs…they come out like muffins instead of fudgy brownies.

Jennie, I used the same amount of granulated stevia as the amount of sugar called for in the recipe. Personally, it could have used a little more sweetness, so some extra granulated stevia with a little extra liquid would probably work well.

Do you use a baking blend (like this one http://tinyurl.com/pcm26tg) or regular stevia (like this one http://tinyurl.com/p72ckdy). I have something like the second one but one teaspoon of stevia equals one cup of sugar and the results aren’t really that good. To be honest, I actually don’t want to try erythritol and I would prefer if I could stick to plain old stevia, but like I said before, the results, not so good. :(

I made a boo-boo, 1/2 tsp stevia = 1 cup sugar. No wonder the brownies I tried making (different recipe) tasted kinda funny. So, I’ll use 1/4 pure stevia powder because that equals 1/2 cup sugar. Should I add anything else to bulk it up since I’m omitting the sugar (maybe 1/3 cup apple sauce) or should I follow the rest of the recipe as is?

OH MY GOD. I made this last night and they are unbelievably good!! Even though I have a very small food processor, which started smoking and smelling weird, and I had to blend the beans with a hand mixer, and then I miscalculated the temperature conversion and nearly burnt them, and even though I almost forgot to put the beans in at all…..

This is a failsafe recipe. Despite my ineptitude, the brownies are sticky, fudgy, rich and gorgeous. Next time I think I’ll add some chopped dates as well. Mmmmmm. Thank you so much!

Wow…amazing! I wouldn’t have said so yesterday when they came out of the oven (not set and crumbly at the same time), but after sitting in the fridge overnight they are fudgy fantastic! The texture is perfect.

I used some black beans I had around with onions and chipotle peppers in them (tried to pick it out) and that little chipotle kick is amazing! Just the batter was so awesome, I knew these were going to be great.

To make them healthier, I used coconut sugar. I want to try using dates next time like Dr. Fuhrman’s recipe. You would never know they are made with beans, really!!!

These brownies were absolutely amazing! I used stevia instead of the sugar for reduced calories.. everybody in my house loved them so much! Thank you for a great recipe!
All the best from Amman, Jordan

1st attempt: in the oven now, I was so surprised that the flax and water, after sitting had the egg consistency. I could not help but to eat the batter, oh my goodness. If the finished product is anything like the batter… well lets just say it totally fooled me. I will bring these to family functions and then tell them after they eat it. Thanks for sharing, I am now subscribed to your emails. Looking forward to trying other recipes.

Wow I really love the looks of these. Do you think I would have success with baking these in an 8 inch square pan? Also that looks like a lot of cocoa. Is the amount of sugar enough to offset the bitterness of cocoa? I love bitter chocolate, but sometimes when I try to reduce sugar in recipes, the bitterness tends to be off-putting. I’ll be trying these asap!

Yes! Some readers have commented that they used an 8×8 pan without any issues. Also, if you prefer a less chocolate intense flavor simply add more sugar! It sounds like a lot of cocoa but I wouldn’t cut that back or the bean flavor may shine through a bit more. Hope that helps!

This was the best bbb recipe I had seen and had to try. Made them a couple of days ago, only I substituted 2 eggs for the flax egg (although I do have flax on hand and will try that also in the future), and organic agave nectar for the sugar. Love them – they are so dark chocolaty and I don’t feel guilty eating two of them with a glass of red wine! Hubby likes them also, but he has no idea what’s in them!

These are SO good!! I made them with a regular egg, since I’m not vegan, just avoiding gluten and dairy and they turned out amazing! I almost ate the whole batch before I even baked it, so I made double the quantity :)) My whole family, none of who are vegan or interested in eating healthy even loved it! It was hilarious when I told them the ingredients, haha I’m making more today :D
Thank you for this recipe! I honestly like these more than regular brownies!

Just made these and they were delish! Didn’t have any black beans so made them red kidney beans and they turned out yummy! Also left them in for 20 mins and probaby could have even done them for 15 to get them more fudgey. But yum!

These look great. We intend to bake a few dozen to sell for fundraising at the Relay for Life in Salinas on June 8th, 2013. Would it be appropriate to print and distribute the recipe in case any of the walkers or visitors want it? I would print it as it comes off the web, with credit to the author. I just don’t want to presume. Thank you.

I tried this recipe and they turned out great! My friend made them too and had similar success. Thanks for posting!

I do have a question though:
You mentioned that you had trouble with another recipe setting up. I have this problem all the time but I can’t figure out what I’m doing wrong! I feel like it has something to do with the flax but I can’t seem to find a pattern – do you have any insights?

Yes, flax definitely has a tendency to leave baked goods extra moist in the middle, but it’s something I don’t mind. Ashley at EdiblePerspective would actually be a great resource if you’re looking for more information on the topic. She’s done a TON of experimenting and has come up with alternative “egg” substitutions that set up nicely. Hope that helps!

Made these… Exactly according to the recipe. They are edible, not amazing. The texture is good. They taste about as good as a chocolate diet bar. While the beans aren’t detectable, the high fiber taste is there. I am so disappointed, all these comments got my hopes up. But apparently commenters are not comparing these to real brownies. Headed to the bakery to buy real brownies, can’t take these to a luncheon.

I’m going to try my hand at these tonight, but since all of the reviews are raving about the recipe as is, I am going to follow it to a “t”. I don’t need them to be vegan (just gluten free), but I have no clue about these “Flax Eggs”! In the recipe, does “2 large flax eggs (2.5 T flaxseed meal + 6 T water)” mean that the 2.5 T flaxsee meal/6 T of water make one “flax egg” or is the amount for the 2 flax eggs the recipe calls for?

For the imperially challenged among us, also I wasn’t able to find tinned black beans, so used chickpeas (400 g) instead. I also substituted maple sirup for the sugar, added more cocoa approx. 1 cup as you mentioned; and added approx. 3 tsp Hemp flour. They would have turned out perfectly had I cooked them another few minutes but they were looking ready. Thank you very much indeed for a great recipe.

OMGosh!! AMAZING!! I made using 1/3 cup honey, 10 drops of Chocolate Stevia, 1Tbs of GF flour & I flubbed on the “flax egg” making with only 2Tbs flaxseed meal & 4Tbs water…(but it worked) everything else per the recipe..sprinkling w/chopped walnuts. Baked for 22 min & next time will bake for only 20, as the center wasn’t quite as gooey as I like, but still AMAZING & DELICIOUS!!! I’ll put them to the test serving to friends that are neither GF or plant based to see if they notice a difference.

I tried these tonight w/high hopes that were quickly extinguished. I did sub in dates for the sugar (after looking up and verifying several times how to do it). I am going to try once again following the directions to a tee this time and adding perhaps a bit more sugar than called for. Honestly, it kind of tasted like bitter mush, w/no other flavor. Hoping changing the sweetener makes the difference as I really want these to work.

This is so delicous, thank you so much for the amazing recipe! Totally in love with them and don’t feel guitly eating a little too much! So delicous, i’ve converted my family and can’t wait to bring a batch for my friends without telling them what’s in it! The worst thing is waiting for them to cool, I still sneak in one while warm but it’s so much yummier once cooled!

OMG! I was craving a rich chocolate brownie and thought I’d try this. I love making favorites foods even healthier! These were AMAZING! I am a chocolate snob and they were perfect taste and texture without the sugar taste or sugar crash afterwards! I try tons of online recipes and this is the first comment I’ve ever written! THANK YOU!

Made these to add to your chocolate ice cream recipe and they are SO good! I’ve made black bean brownies before, but this is by far the best recipe! And the fact that they’re gluten free is so perfect. I think I’ll even add some mini chocolate chips next time. Thanks for a fantastic recipe!

Oooohhh!!! :) I’m making a pan of these for a picnic on Friday, and I can’t wait to see how they turn out. All I can say is, they smell de-lish!! ;) thanks for the recipe…it might be used again…and again…and again. :)

I just pulled these brownies out of the oven, and am waiting for them to cool a bit. However, if they are half as good as the batter tasted, they will rock! I did not have flax seed, so used 1/2 cup applesauce instead.

ok. bare with me. im a regular guy and i dont bake ( learning tho. )
this looks like a simple desert. but what rack to use in the oven?
Im going with the middle one.
will let u know how it comes out.
the batter tastes good tho.

I made this brownie! Totally a keeper recipe! I didn’t think a half a cup of sugar would be enough for us… so I had to add more after tasting. After baking…I still will add more sugar next time and believe me… we aren’t big sugar users.. but that just wasn’t enough for us. Otherwise… excellent!
Allison

I loved the ingredients in this recipe and made them last night, right before Mad Men. I had to restrain myself from eating more than 1.5. They were very fudgy and delish and my boyfriend (non-vegan brownie maniac) ate one and proclaimed them delicious. I didn’t even mention how good for him they were. I also topped them with cocoa nibs for the crunch factor, worked out swell.

I never say this, but- Oh. M. G. These are — they’re so good I don’t even have the words. I’m eating a huge piece as I type and I’m trying to eat it slow because I don’t want this bliss to end… I baked them for my husband and his sceptic friends, “Michael! She’s putting black beans in the $&@#in’ brownies!” And needless to say the pan is completely devoured. They’re like vegan flourless chocolate cake, healthy dark chocolately goodness. Well done. Can’t wait to try your other inventions :) and my husband is in love with brownie batter blizzards (though they’re pure junk so he hasn’t had one since he was in his teens) so I’m most likely making that next. You made my night, thanks ;D

First attempt at bean dessert, plus the use of flax “eggs”. Tasted great, but the batter was super-runny and did not look anything like brownies or cakey. King of blobbed together. What might I have done incorrectly? Did I just not let the flax eggs set long enough? Thoughts? I’d like to give these another try. Thanks!

I attempted these tonight. Used one whole egg instead of flax eggs but kept everything else the same. They came out dry and powdery. Couldn’t even hold one without it falling apart! :( they tasted good. Really chocolatey minis the powdery consistency. What went wrong!? I did add a little water to get it to blend and cooked for 24 mins. Let cool before attempting to remove. I’m so disappointed. Any suggestions so I can give em another go!?

Tried these last night, and they turned out great! I added shredded coconut on top before I baked which took it over the top. I also didn’t have enough flax so I used half flax and half chia seeds tor the ‘eggs’, kept it nice and chewy.

I made these exactly as written then topped them with mini chocolate chips and walnut pieces. They were delicious! I took them to a concert in the park and shared with my non-vegetarian friends and now everyone wants the recipe!

I had a similar problem to Talia’s: I subbed 2 regular eggs, cooked for about 20 minutes, and though they tasted DELICIOUS, they turned out really dry and crumbly. What do you suggest I add or change? Would it help to drop it down to 1 egg? (I saw someone else added apple sauce and olive oil, but I wanted to hear your particular advice). Thanks!

These were AMAZING! Previously I’d been disappointed by a black bean brownie recipe, but these were delish – rich, chocolatey fudginess that my non-Celiac, non-vegan family devoured within an hour. They couldn’t tell there were beans in them! The batter and brownies tasted and had the same texture as the regular, gluten-containing recipes I used to eat. I used 1/3 cup of cane sugar, 1T of brown sugar, and 3 packets of PureLeaf stevia to cut back a bit on the sugar and they were perfect. Definitely making these again, and I’m going to try them with pureed dates instead of sugar to see how that works. Thanks so much! :)

I really like this recipe! I’ve been searching for a healty brownie recipe and this one appealed because of its simple ingredients and easy preparation. I tried it tonight usign canola oil and brown sugar and topped with chopped walnuts. They have a great texture. My husband would like them a bit sweeter, so next time I’ll add chocolate chips on top next time or maybe try honey or pureed dates as a sweetener. I can’t wait to prepare them for my friend on a gluten-free diet. Beign vegan is a bonus. I will be sharing this link. Thank you!

These are AMAZING! I have read before that, with bean brownies, you need to let them completely cool before eating, otherwise they will taste like beans. I tried one hot, and then one cool, and the cool one was much better. Super fudgy, rich, sweet, and amazing. Brownies are my all time favorite dessert, and these might be some of the best I have ever had. I added a small chunk of chocolate and some almonds to each, and I cannot wait to make these again. I’m going to serve these to my junk food addict relatives and see if they can taste the difference.

These, Were. Amazing. I’m using the past tense because they didn’t last long! I’ve recently stopped eating grains, not necessarily Paleo or Atkins, just no grains. The batch of Paleo brownies I made were gritty from the almond meal, and had a bitter taste. These tasted exactly the way brownies should taste. No grittiness, just fudgy goodness. I’m VERY particular about my brownies…either making my own from scratch or using Ghiradelli mixes. These rival either of those, and sooo much healthier! I’m thinking I could even fool my husband with them (who was definitely not excited about the garbanzo bean cookies I made him try). I didn’t have any flax seed, so I used one egg, and I added 1/2 cup Good Life MINI chocolate chips. The mini chips are great because they suspend in the batter instead of sinking. Fabulous. I ground the raw sugar in my coffee grinder, so there was a little bit of coffee flavoring in these as well, which was a nice layer of flavor. I love baking them in the muffin tins because it’s like getting a corner brownie every time, and they cool more quickly, which means you can eat them more quickly. I’m excited about this recipe…can you tell?

Jory! So glad you enjoyed these brownies. You sound like a certified brownie expert so I’m SO glad these held up to your rigorous standards. It means so much to hear from our readers with such kind feedback. We especially love it when our recipes turn out fabulously for you. Thanks for sharing! John and Dana

I have made these brownies twice and they have not come out whole either time I have made them. They do taste delicious but they broke. I did substitute black beans for chick peas. I am wondering if that makes any difference. Can someone please help?

I have a 6 year old son with severe food allergies to wheat, eggs, and nuts. I made these brownies and everyone went crazy over them. I have to tell you that they are the best allergy free dessert that I have made. I just whipped up another batch for tomorrow. Even my teenagers, who know what brownies are supposed to taste like, loved them. I can’t wait to try some more of your recipes!

I have a question about the can of black beans. Do you use regular sodium or low sodium? Wanted to know how the sodium level would affect the flavor. I use Goya black beans for everything outside of baking as they have a perfect texture. Thanks!

I’ve made a few different kinds if bean brownies and these were the best so far but still not quite sweet enough for me. I used unpacked brown sugar, so maybe that was my problem. I will make these again but just add some more sweetener. Thanks!

These were really good! However, mine didn’t sink in the middle like yours, but rose. I was looking forward to the little cups yours seemed to form. Any suggestions? Is it an altitude thing (I’m in Florida)?

Just made these brownies and they taste AWESOME!! I’m tricking my boyfriend to eat these tomorrow since he is disgusted by anything that gluten free and/or vegan! Can’t wait to see his reaction because these are the best gluten free brownies I have ever had!

In regards to the coconut oil, does it make the brownies taste coconut-y? Also, I’ve seen both refined and unrefined coconut oil in the stores, is one preferred over the other? I’ve never used coconut oil, but I’ve been wanting to try it!

They DO taste like brownies – be convinced by the reviews, not just my word! And I would stick with flaxseeds because they’re going to give it a better consistency. If using chia seeds, grind them first if possible. Hope that helps!

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These were delish! I have made a handful of different black bean brownies, all vegan and gluten free, but this was the simplest, most delicious recipe! I used beet sugar, because that’s what I had, and baked them in a square pyrex, which added about 5 extra minutes to the baking time. They were fantastic!

I was having a hankering for brownies tonight and was searching google for brownie recipes that didn’t require a million ingredients and were soy-, nut-, dairy-, egg-, AND gluten-free. I was pretty sure whatever I would find would taste like my cereal box but I was pretty desperate.

Anywho, I found this recipe and decided it was worth a go. Literally, the beans are undetectable. I couldn’t believe it. SO good. Thank you so much!

I just made these delicious brownies today, and they were all gone within a couple of minutes! I posted the recipe on my blog(with full credit to Minimalist Baker!) because I knew people would love them?
Thank you
Mercedes

Oh my goodness!! These are amazing. I have tried other black bean brownie recipes that didn’t produce the most desirable results but these, you weren’t messing around when you created these. Thank you! This recipe is going in my “favorites.”

I just made this. OMG!!!! Delish. I made only 1 substitution. 1/4 c Ideal Brown sugar substitute and 1/4 c coconut sugar simply because I did not half 1/2 c of either. Wonderful. Will definitely make again.

THIS RECIPE IS DA BOMB!!! I haven’t had a decent brownie since I went gluten free over a year ago and this brownie is soooo satisfying. I love that it’s mostly just beans and cocoa powder! The only tweak I made (cause I didn’t want them to come out sticky, and the ones in the photos here look a little collapsed) was I added 1TB of tapioca flour and 1TB of coconut flour. They came out sooooooooo good- still fudgey but with a decent crumb as well- but next time I’ll probably just add 1TB of tapioca so they’re a bit more dense.

I just took these out of the overn + tasted them.. not bad at all, but they DID taste a tad nutty… nothing I mind, but we’ll have to see if they pass the test of my younger brothers. It may be the almond extract I added rather than the beans (I used white, because though I SWORE we had black, a thorough searching of the cabinet revealed I was mistaken), but I’m not quite sure. I will be making these again though, considering the amount I would like a chocolate dessert. :)

Hey, I made these tonight after a tough day craving sweet things and helping my sister recover from an operation and am happy to report that they were DIVINE!!!! Very good recipe; I tweaked slightly and swapped half the sugar for agave and used two eggs, cooked for 20 minutes which made them cakey but still amazing, and am very much satisfied after eating two do them (and some batter…!). Thanks so much for a great recipe!

Just made these today and they are AMAZING! Can’t detect the beans at all. I am blown away. I wanted to make smaller brownies so I used a mini muffin pan and reduced the baking time to 12 minutes and they turned out great.

Surprised at how easy this was to make! They’re rich and fudgy- and I used 1/4 c raw honey, 1/4 c sugar and they still turned out great. The taste came out to be more like a dark chocolate (probably due to the cocoa powder I used) which is a beautiful thing! I sprinkled mine with shredded coconut, paprika, and walnuts (separately). The variations are endless- I bet you could even do some orange zest to twist things up :)

I used eggs from my backyard chickens, granulated organic sugar, and a combo of chick-peas and kidney beans. I baked them a little too long, so no fudgy centre, but I still think this is an excellent recipe! I’ll make them again!

Just made a batch this evening. I followed the recipe to the letter. They are super easy to make, chocolatey-rich and — as so many others have commented — you’d never know they were made with black beans. The extra treat (aside from their nutritional value, compared to traditional brownies) is being able to lick the spoon when you’re done, since there are no eggs in the mix! Thanks so much for sharing the recipe.

Just made these! The house smells wonderful. I’m not a big brownie fan and I found this recipe whilst searching gluten free / dairy free / sugar free treats. The picture hooked me! I’m just tasting them now. I used eggs instead of flax (2 large) and based on other comments I reduced the cooking time by 5 min. I substituted Truvia for the sugar. And I did one batch as two-bite brownies (mini muffin tin) and those were ready in 15 min. You don’t taste the black beans at all. I do however find them very salty – guessing this is based on the amount of baking powder. I would use more sugar / sweetener, no salt and top with chocolate chips or similar next time. I’m missing a real chocolately experience. All in all, a great success and I will definitely try these again.

These are amazing. My husband said these are the best brownies he’s ever had. My daughter wolfed them down and I just had two for breakfast. An absolutely amazingly great recipe. I added a handful of unsweetened coconut to the batter and a pinch of himalayan salt to the top. Yum!

They’re in the oven right now. I substituted rice syrup for sugar and cashews for walnuts (didn’t have the respective ingredient in the house). The kitchen smells like a chocolate factory already! Can’t wait to have a bite.

amazing! wow, these were so so so so good. not to mention really quick to make. i substituted an equal amount of agave for the sugar. the result was decadent. not too sweet. topped with walnuts and a chunk of 85% dark chocolate and BLISS. thank you so much!

By far the best black bean brownies. I love that there is no flour. They come out soft, rich, and dense with a bit of crunch at the edges. I topped mine with chopped hazelnuts amd used coconut sugar as my sugar. i bet you could probably use date syrup too although I am uncertain as to how you would adjust. Next time I will try that, same proportion. Other than the fact they ate gluten free, I also like that this recipe does not use flour. Superb, and I have enough for 11 more days.

Made these exactly as stated except I did not have any vanilla extract.

Fantastic texture, no discernible bean flavor but nowhere near sweet enough for my family or me. I like less sweet than my husband but found these verging on blah. Maybe the vanilla extract would help?

I will make these again when I get more vanilla and will definitely use more sugar.

These brownies are wonderful! Thank you so very much for the recipe! I like them because they’re healthy but many of my family members are gluten intolerant so they’re great for family functions as well. I’ve made them a few times now and they’ve been great every time!

I am so happy with these brownies! I’m doing a cleanse right now (and i’m a vegan) and I really wanted something motivational to give some non-vegan friends tomorrow that screams “vegan can be freakin delicious too!” This does it! Even the batter amazes me I can’t believe how well everything comes together, other black bean brownie recipes are not this good….Bravo!

I substituted 1/2 an small avocado plus 2 tbsp water for the oil. These turned out perfect! My nieces and nephews ate them up and the adults had a couple each even after I “spilled the beans” about the ingredients. Thank you for the brilliant recipe!

I just made these today and they are fabulous! I was a little nervous at first to make them considering you don’t usually put beans in brownies, haha- but after they came out of the oven they looked great and they taste even better! I am so happy I made these and I will definitely be making them again!

I’ve made this many times- it has a fudgey texture and rich chocolate flavor. I use 1 1/2 cups black beans instead of 1 3/4 and 1/2 cup + 2 tablespoons cocoa powder instead of 3/4 cup. I prefer to use regular cocoa powder over Dutch-processed (Hershey’s Special Dark), which I find to be slightly bitter in this recipe.

Thank you so much for this awesome recipe. Just a quick question: I used a cookie sheet because I did not have muffin tins and the texture is kind of gooey rather than cakey. Did I do something wrong or is it supposed to be fudgy and gooey? What can I add to make it more cake-like?

Well the muffin tins help separate the batter and create “crusts” or hard edges on all of the brownies. If you use a regular pan only the outer edge gets crisp and the center remains kind of soft, which is OK, but not preferable if you were looking for a more cake-like texture. To remedy the issue, I’d say add a quarter up of flour (whole wheat pastry or even oat flour?) and a splash of almond milk if it appears too thick. Hope that helps!

Indigo, I just realized this recently myself after going to a new grocery store that had the two kinds. I would recommend the no salt added. But either way, because you rinse and drain them well, it shouldn’t impact the flavor that much either way. Hope that helps!

Made these for a family holiday gathering and everyone loved them (not just the GF folks they were made for). Just wanted to add that I did use a mini muffin pan and they turned out just fine (and the bite size serving helped). Thanks for posting this recipe!

hi! looking forward to trying these! i scanned the comments for brown rice syrup substitution, and one person did that but didn’t mention how much, or how they turned out. have you tried it, and what would you suggest?

wow. these are incredible! i did use brown rice syrup, 3/4, plus a couple of dried figs (soaked for few minutes). the grocery was out of unsweetened cocoa powder, so i used a bar of unsweetened baker’s chocolate (100% cacao) instead (melted it!), and skipped adding any oil (as baker’s chocolate has cocoa butter). i upped the baking powder a pinch because of the substitution. (sorry for all the detail; hoping it helps someone in a similar situation)

the batter was rich, smooth and thick. i was concerned that maybe the subs would make it too moist or runny, but i ended up with incredible, thick brownies with wonderful crust and moist centers. they were not delicate as i had feared, held up about as well as any regular brownie. my folks (who have no food sensitivities) were amazed when i told them the ingredients. dad likes dark chocolate and the unrefined sweetness did well for both of them. i was so happy to share a chocolate dessert with them for the first time in many, many months!!!

thank you, and bless you for your blog! i usually don’t comment on these things, but this experience was exceptional!

Totally awesome brownies! The beans are not detectable at all and they passed the 10-year old chocoholic test. I didn’t mention the vegan part or the beans part and everyone is gobbling them up. Totally in love and totally making these again! Thanks for another great recipe.

Thanks for sharing, Heather! I’ve shared these with many people and didn’t mention until later that they had black beans and were vegan. They were shocked! But you really can’t tell. Another variation of this recipe coming soon that I think you and your 10-year-old will love! Stay tuned :D

My friend and I tried out this recipe today and followed the measurements exactly, using Ghiradelli dark cocoa. We baked them for 24 minutes and then let them cool for a good 25. The brownies turned out VERY successfully! They were firm on the outside, and fudgey on the inside. Couldn’t taste the beans at all whatsoever. SO GOOD.

They weren’t super sweet (so if you like sweeter brownies, add a littlee more sugar…) but the cocoa made them VERY rich and gave just the right touch of sweetness. Would totally recommend this to anyone who loves brownies but is looking for a healthier version of them ;)

PS Hersheys now has sugar free chocolate chips. Maltitol (gives some digestive disturbance) and some sucralose( but with a small amount) not a big deal. Better than eating the sugar. Also I substitute honey for sugar since honey is a monosaccharide and doesn’t turn to bacteria in the gut (ileum) like regular sugar does.

So glad you and the hubb approved. Thanks for the tips, too. You can absolutely put nuts IN the batter. I just put them on top for aesthetic effect. To reduce the sweetness, pull back the sugar a little and cut back the water you add for the flax eggs and/or add a Tbsp or two of flour. Hope that helps!

Hey thanks for making this recipe available.. Honestly though, I tried this recipe and I guess must’ve did it wrong because even though it tasted a like brownie, it made me really thirsty and have to poop immediately after eating only a little bit. I can appreciate that it is vegan, but I don’t think its a fool proof recipe for beginners.

Well actually I take it back, it isnt fair to say that, when I DID substitute the flax egg for flax oil and water, and substituted the coacoa powder-because i didn’t have enough-for partial corn meal mixed with coacoa powder. That could have a lot to do with it… Obviously you can’t subsitute that much in this recipe, but next time i’ll make sure i have everything!

Soooooo beans are my least favorite food in the world but brownies are my favorite, aannnd some of my friends recently went dairy and gluten-free. I made these for them and they’re not out of the oven yet but I CANT WAIT TO EAT THEM. The batter tastes nothing like beans, even my bean-hating little sister could not detect them. I made them in my Vitamix and the recipe worked perfectly! I used canola oil instead of coconut and they are still amazing. Thank you for my new go-to brownie recipe-Ghirrarhdeli mix no more!

haha! I know beans are kind of strange, right? But they totally work in these brownies! So glad you (and your sis) liked them. Be sure to stay tuned b/c I have a STELLAR spin on the original coming soon!

Fantastic! I substituted the Chickpeas for All Purpose flour, and the coconut oil for a stick of butter. I also used 2 eggs as opposed to the Flax eggs and a cup of Granulated sugar… To top them I used reeses cups and crushed oreos (to make them vegan). Will be baking more often… yummy yummy!

I am back again!
Not being vegan, and trying this recipe 3 times already and having it come out dry, I have tweaked it and wanted to share my changes for those who are not vegan.

I used a stick of salted butter.
Left out the salt.
Added a heaping 1/4 tsp of instant coffee
used 1/2 cup xylitol and 1/2 cup honey
upped the chocolate powder to one cup.

I mix in a ninja so maybe that’s why it comes out soft.
I think omitting the eggs will make it fudgy but I would rather have the protein from the eggs than the flax!

I found my recipe for chocolate bean muffins and it is almost exact-the difference is the flax vs eggs.

I hope vegans know that without animal protein it is almost impossible to get amino acids for building protein and neurotransmitter for the brain. God gave us meat for food. I was a vegan for many years in the 1970’s and did not get adequate protein, and was very sickly.

Using this much sugar without fat or protein to balance it out is not healthy!

Couldn’t resist saying that fat is in coconut oil and flaxseed meal, and protein is in the beans. There are lots of complete proteins that are vegan, such as tofu (or unprocessed soybeans, like black soybeans), amaranth (I think), buckwheat, quinoa. I’m sure there are others, too. Plus just pair a nut/seed or bean with a grain. Easy peasy, right? I don’t understand why people would have to eat meat to survive. Lots of animals survive without eating meat or dairy other than their mother’s milk. At least this person’s comments were friendly. Some people get so mad at vegans. Personally, I don’t really care if people choose to eat meat, etc. I guess it’s bad for the environment, but so are a lot of things. Eating meat isn’t the core issue, I don’t think. Presence and really doing something that matters to you is probably what’s missing. Human beings are kind of missing, and everything is just systems that seem unmanned. Well, a lot of things. But I think this will change. All is well, really. I will try to report back when I try this recipe.

What utter nonsense, sorry. Tofu and tempeh have the same complete amino protein profile as meat. Also combining legumes and grains. Show us one documented case of a vegan who eats a good diet (not just fries or oreos etc) who is protein deficient, and I will happily eat my keyboard. Meat has no fiber, and many recent medical studies link red and processed meat with colon and other cancers….possibly due to growth factor that is in meat but not in plants. I had colon polyps aplenty until I went vegan- they are now gone.

WOW these are incredible. I’ve been on an elimination diet and thankfully chocolate and sugar seem to be doing ok in my body…plus on top of my senstivities, my kids are sensitive to gluten, dairy, and eggs. It’s been hard to find any recipes that work for the whole family and actually taste great. I have been fiending for a decadent brownie for a month and while I was making them, I couldn’t resist tasting the batter but I was deep-down sure it would taste like a can of beans. NOPE. Just fudgy, chocolately goodness. These are incredible unbaked, a batch almost didn’t make it into the oven because of my double-dipping.

FYI I subbed 1/2 of the sugar for maple syrup. I didn’t change anything else and the brownies still cooked up perfectly in 25 min @ 350F. A fudgy, chewy center is the gold standard in brownie baking. These went beyond that expectation, as the coconut oil gave the crust that perfect crunch reminiscent of a ‘bad for us’ brownie. My kids are clamoring for more and I can’t wait to fool my husband. THANK YOU THANK YOU THANK YOU for giving this chocoholic family a new go-to recipe!

Thanks for sharing, KT! I’m glad to know maple syrup subs in well for at least a portion of the sugar. I too am quite fond of these brownies, and I’m glad to hear you plan to share them with your family, too! Cheers!

I made these today, and substituted out the sugar for stevia and applesauce. wrong. they didn’t turn out well at all. I tried to like them. I even buttered one to see if they would pass as a muffin. nope. I did the only humane thing left to do. I tossed them out. I’m not sure what makes me sadder, that I wasted the ingredients (raw. organic), or that I still need something sweet on my no-sugar regimen. I know the original recipe is wonderful, my daughter served them at a kids party and they went in a snap. But I cannot have the sugar. Also, I used real organic eggs.
Do you have any idea how to make this work with stevia? It is the only sweetener I can use. That’s right. No agave, no honey, no maple syrup, no xylitol. nope. none. nada.
Thanks! My taste buds eagerly await…

I’m currently on a vegan, gluten-free, and refined sugar free cleanse, and I’ve been having a serious brownie jones. I made these with puréed dates instead of sugar and they turned out great! I’m assuming you can have dates? I used 1 cup packed dates, puréed in a food processor with a few tablespoons boiling water (just to moisten the dates a little and make them easier for my old machine to process). I did this first, then added the flax eggs, black beans, and the rest of the ingredients. I also folded in some cocoa nibs, since I love them so much.

That sounds great, and I will try it. I probably should avoid the dates since sugar is sugar, as far as my body can tell. I might not be allowed to use dates, but I will give it a go, even if it means my kids get them all in the end! If anyone else out there has a tried and proven solution with stevia, I would love to know what it is!
thank you!

Beautiful brownies, I had an almost identical recipe before, I love the fact that theyre loaded with the goodness of black beans; the only thing is that SUGAR is a NO NO for me, it kills the healthy food-factor IMO. I used dates to sweeten them instead, (or any dried fruit, maple syrup, honey > in moderation <, stevia works too).
Thank you for sharing this wonderful recipe.
Sergio
~for a sugar free world~

I think I will try them again, but with more sugar. A “heaping 1/2 cup” of raw sugar might mean different things to different people, maybe? Next time I will use at least 3/4 of a cup of sugar, and see. Or maybe a little less cocoa! As much as we love chocolate around here, the balance wasn’t quite to our liking.

But I loved the ease of making them, had all the ingredients, and thought the texture was great!

WOW. Just, WOW. For all those doubting this recipe, TRY IT! I was really skeptical after reading the ingredients that these brownies would turn out in any way resembling the taste and consistency of a real brownie, but I love to perform experiments, and my curiosity got the better of me, so I gave it a go. The result? BEST brownies I’ve ever made or tasted in my life (and let me tell you, I’ve eaten a lot of brownies in my life!). The batter looks and tastes so much like real gooey fudgey brownie batter that I ended up eating half of it during the making process (which I also found to be the fastest and most straightforward recipe I’ve used, took just a few minutes and only dirtied my blender!) then the finished brownies were like crack. Just. So. Good. Absolutely no hint of bean taste or texture, just delicious fudgey brownie goodness with NONE of the usual guilt as they’re packed with protein and omega 3s and free from all dairy, egg, soy, gluten AND refined sugar! Um, total win! I will be passing this recipe onto all of my friends and fooling everyone who visits my house with these deceptively healthy indulgent treats. Can’t wait to see the looks on people’s faces when I reveal the secret ingredient! Thank you!!!!

I just want to say that I just finished making a batch at 11:13pm (Australia time) because after the gym I was craving chocolate and they are amazing! I made them a few months ago and came back for the recipe again but this time I was out of flaxmeal so I substituted psyllium husk and they’re as good as ever! Oh, and because I’m so lazy and didn’t want to grease my pan, I just used cupcake liners, works a charm. Anyway, thanks so much for the recipe. It’s now printed and permanently in my recipe repertoire!

No help. Printer can’t be cancelled – Virus???? got 120 plus pages and now it is starting again. need to take it all into the shop. disaster. Never had this kind of trouble before Expensive recipe. Now need new toner.

I made the brownies last week, using 1/2 tsp. liquid stevia instead of the suger. Unfortunately the brownies ended up with a rather salty aftertast. Today I doubled the amount of liquid stevia and I think this nailed my problem. They’re now cooling down, but I had a quick taste when they came fresh out of the oven, wich was very good!

I am fascinated by the idea of using black beans in brownies. Made a batch tonight, and I have some troubleshooting questions. They came out cakey at about 21 minutes. Other brownie recipes have hinged on the mixing time. The batter for this one looked about right to me at around 1.5 minutes. Should I have kept it going? Other reasons they might have been cakey? I used regular eggs. Also, mine baked up, and some of them nearly filled the muffin cups. Perhaps too much baking powder? I loved the batter–tasted sweet and just like other brownie batter–but my brownies somehow turned out not sweet. Thoughts? Thanks!

Regular eggs will make them a bit more fluffy/cakey, I’ve found. As well, these aren’t overly sweet brownies so add a little more sugar and/or chocolate chips next time. They are a bit more cakey than super dense brownies, so I don’t think you were off on the texture! Hope that helps, Mollie.

These are our household’s favorite treat, regardless of them being “healthy”/vegan! LOVE. Question–I think the amount of total flax meal used in a batch is 5 tablespoons, correct? And the water mixed with it should be about 6 teaspoons, yes? As written, it seems 2.5 tablespoons flax and 6 tablespoons water makes a pretty liquid-y mixture. Maybe this is why some folks were having trouble with it not baking properly and being too wet? Maybe you could clarify in the recipe? Thanks! We love you. ;)

I used it as written and it’s perfect. You just have to let the flax eggs sit–i make them first and then putz around in my kitchen for 10-15 minutes doing other things before i mix the eggs in–perfect every time

I just made these and they turned out so good! I used organic coconut sugar instead of raw sugar and topped them with a couple chocolate chips and walnut pieces. Thank you for a yummy, healthy, sweet treat!

So excited about these! I barely had any flour in the house, but I wanted to whip up something tasty for a Valentine’s Day treat for my husband and our two boys. My 5-year old helped me bake them, and he licked the Vitamix practically clean! Not sure if I did something wrong, but I will say that I had to add quite a bit of water to get the Vitamix going–I was eyeballing, but I’d guess it was in the region of 6T. :0 I’ve just pulled them out of the oven, and I wonder if you can tell me why some of them are fluffier than others? I was careful to fill the tins pretty evenly (1/2 way up the sides), and I don’t think it will make a bit of difference as far as taste is concerned, but from a purely aesthetic standpoint, yours look much more even than mine. (Just thinking back–I *did* use whole flax seeds, which I ground up in my Vitamix first with the water. Do you think that is why they were too thick? I did not change the amount.)

Regardless, these were perfect for what I was looking for. I made a cherry whipped cream frosting for the top (made from pureed dark sweet cherries, coconut oil, a stick of butter, raw sugar, and a vanilla almond milk/flour roux for fluff), and I expect these to be a huge and unexpected hit tonight. Thank you! <3

I used my Vitamix too. I had to stop and scrape and stir periodically. Vitamix is like that. May be a food processor would work better. I also think I got too much air into my mixture from the Vitamix because they came out of the oven very high and cracked and then after they cooled, were flat like regular brownies. But in the end, it all worked out fine anyway.

This recipe nails the black bean brownie! I’ve tried it before with other formulations that were unconvincing. This one turned out some rich, dense, chocolate-goey brownies that I was able to serve to several folks without anyone being aware they were made from beans.

I just mixed a batch up and they are in the oven now. I did taste the batter and these are delicious so far. There is no indication that these are made from beans. They are sweet and chocolaty tasting. Now I just have to wait for them to come out and cool! Thanks for the recipe.

These are so wonderful! I told my son, who is 5 and loves black beans, that the brownies in the oven were made from black beans. He looked at me like I had three heads. I convinced him to try them when they were done and he said ‘awesome’ after every bite and he gave me at least 3 thumbs up! Even my super picky 3 year old daughter liked them! They think I’m a super hero! If only they knew I was stalking you! ;)

Can’t. Stop. Eating. These.
And I don’t feel as guilty eating them (: Ran out of flax seeds so I just used two organic eggs instead of the flax eggs. Still turned out great! It’s a bit bitter than regular brownies, but that’s why I love them (:

I’ve made two double batches in the past week–the first for Valentine’s day treats for the grownups at the party and the second double batch for my twin’s birthday–she can’t stop eating them! THANK YOU! I think i’ll be making these at least once a month for the rest of my life

I would scan the comments and search “coconut sugar” because I believe at least 2-3 people have tried it with success. AS for cacao powder, it should be interchangeable with cocoa powder. Hope that helps!

Oh my goodness, wow! I just made these, and even though I forgot the baking powder, they were delicious, like soft melty fudge with a crisp top. Thank you for sharing! (And now I have an amazing dessert I can make when I visit my gluten-free vegan friend!)

For the people who feel the bean taste is too strong- try making the flax egg with brewed coffee (I used the leftover in my pot from earlier in the day) rather than water. Coffee intensifies the flavor of the chocolate. I just tried it, so good! Thanks for this recipe!

Okay, I really really feel the need to comment on this recipe. I am NOT a fan of beans. Or lentils. They give me the creeps. I’m also equally suspicious to anyone commenting on a “odd” recipe saying that it’s good. From my experience, paleo, vegan or otherwise restrictive diets desserts or baked goods don’t yield the same result as when using traditional ingredients and I have been disappointed multiple times.

But against all odds, I decided to give this recipe a shot. Lawd almighty. They are good. Not just good considering the lack of refined ingredients, but honestly seriously good.
They will not firm up or become chewy like a regular brownie, but it will be sticky and moist and wonderful. I put mine in the freezer to make eating easier.

Then I had the most wonderful of ideas. Slice the muffin across and spread peanut butter on one half, stick the top back on. Enjoy. It’s like Reeses peanut butter cup but a zillion times better. I actually swore out loud because it was so good.
Now, how to restrain myself from eating the entire batch…

Omg I made this with so high hopes, they turned out soooo bad! I threw the whole thing away. I mean no offense. I’ve seen similar recipes on the internet, which is probably the same thing and I cant believe it. Did I do something wrong? Only thing I changed was that I put real eggs, which should not affect it, as texture was fine, the taste was the real turn off. Im used to vegan recipes and I’ve baked vegan and gluten free with sucess but this one was inedible. Sorry, but so dissapointed.

These came out awesome..no taste of black beans at all (I eat them all the time so i’d know)
The only thing i did different was the flax egg..I followed another recipe and let it set in the fridge for 1hr and it came out like egg whites..I also used ghirardelli unsweetened cocoa for this with some 70% cocoa morsels mixed in.

Hello!
First I just had a comment/suggestion to make. This was my very first time using coconut oil! I melted it and added it to the food processor. I actually went down the list and added the ingredients as they appeared. My problem was that the coconut oil had re-set back to its solid form in the food processor making mixing stressful and not mixing properly. I highly suggest alternating the order and putting coconut oil at the bottom, or making a note in the instructions. If this is a repeat comment I apologize! I just wanted to make sure others didn’t have the same problem and possibly waste expensive ingredients (you and I both know!) Otherwise, the simplicity of the recipe was very “minimal”, it didn’t have strange ingredients so thank you for that. They tasted good, I could taste the beans a bit but it doesn’t bother me. Also they were grainy… not sure why? The beans were very soft, maybe its the hardened coconut oil? I find that hard to believe but who knows! Any suggestions? Any how this comment seems like all complaints but I do like them! I’ve learned from it and will make them again. I hope you take my comments into consideration :) Thanks Dana! And John too :)

Fiona, thanks for the coconut oil tip! Mine has never reset on me, but if it does, it really shouldn’t affect the flavor. As for graininess, not sure where that could be coming from. Mine have never tasted grainy. Perhaps the problem lies with the type of sugar you used? They should be pillowy and soft if prepared as instructed. Hope that helps!

I just made these and they turned out fantastic! I was worried that they would look deflated like in the pics, but they looked great, just like regular brownies. And they had the perfect moistness. They taste pretty amazing too. I think I will make some for my friends and coworkers and not tell them that there are beans in them until after they eat them, lol. And hopefully show them in the process that eating vegan or healthier is not all that bad.

So I’ve made these brownies many many times! I LOVE THEM! they are super yummy!!!
but… today I tried them with maple syrup and they came out soupy. Any thoughts or suggestions. I just don’t buy raw sugar and I always have maple syrup. Did they turn out this way because there was too much liquid?

Yeah, that’s probably why. You must need more dry ingredients to even it out. I’d suggest more cocoa powder or even a bit of GF or regular flour. Hope that helps! (good luck with those kids! They sound busy ;D)

I love black beans and chocolate so automatically thought I would love these. Boy was I wrong, mine turned out like baked unsweetened chocolate bean paste. For me, the cocoa to sugar ratio is off. The taste and aftertates were both unpleasant.

Just took the first batch out of the oven. Delicious. Cannot, I repeat cannot, taste beans. I taste cocoa and a hint of the coconut oil.

I never used/bought coconut oil, but my daughter brought a jar home 2 weeks ago; I planned to use vegetable oil; very glad that I did not b/c the coconut oil smell and, therefore, “hint” of taste, exists in the final product. I used 1 egg, and had to add water as the batter was too thick. Also, I don’t have a food processor so made these in the Vitamix – big mistake. It was a thick gummy mess, but nonetheless I was able to beat the thickness back with some water and the pressure tool, and scraped it all out.

Were I to make these again, I’d go to a friend’s house for an afternoon of baking and borrow the food processor :) – also, if the batter was too thick, I think a tsp. of oil may have made a better difference.

The final product turned out on the dry side, but nonetheless, delicious. Oil may have helped instead of the water.

Overall, for my first attempt at “bean dessert” I think these are amazingly delicious, and fit into my new gluten free life. Thanks so much for your talents.

Wanted to add that after these sat for a few hours, they got more dense and more fudgelike. The cake-i-ness disappeared. Even better than when they first came out of the oven. They are very filling tho; after you eat one, you really don’t “need” another.

re coconut oil…I use it to make cheeses (Gentle Chef recipes) and so always have refined, unflavored on hand. It is possible to get organic, refined coco oil…eliminates the taste issue and is also amazing for cooking with.

These were awesome and kid approved (although I did make a frosting for my son)! I had someone else’s version of the Black Bean Brownies over the holidays and they were decent enough for me to consider making on my own. I choose this recipe because I had all the ingredients on hand and this version is way beyond just decent – even the batter was yummy! I used a food processor and we didn’t notice any bean taste.

I am sorry to say that I didn’t find these enjoyable. For some reason, they just didn’t turn out well for me! Maybe because I was expecting a non-vegan sweet buttery brownie, but this is vegan and gluten-free and has beans so I realize I couldn’t expect the same flavor. I love all of your other recipes, but I wish this one had worked out better! :(

These are the best brownies I’ve ever made. I cannot believe that I’m using beans instead of flour and how amazing it tastes. I sprinkled sea salt on top instead of toppings because I was originally looking for a salted brownies recipe. Also used coconut syrup to taste, which reduced the amount of sugar intake considerably. They turned out amazing! Very fudgy indeed!

I’m a whole foods person, not a vegan, but love cooking great tasting gluten free vegan dishes and recipes whenever I can. You were right, I already had all of the ingredients on hand. The batter for this recipe alone was AWESOME! (So much so that there was only enough batter left for 10 brownies in the cupcake pan instead of 12! =) I can’t wait for them to come out of the oven and cool. I can’t taste the black beans in them at all. So thankful to find such a wonderful, simple, healthy treat to sooth my sweet tooth every once in awhile. Thank you for sharing this recipe!

This made my day! Thanks so much for sharing, Maria-Elaina! I agree, the batter is so good it could almost double as a dessert dip! Ha! If you liked these be sure to try the PB swirl version! Cheers :D

Thanks for the info. I ended up using 1/4 cup agave and 3 packets of stevia. The batter was a little thin so I added 1/2 cup whole wheat flour which is fine as I am not gluten intolerant. I also added about 3/4 tsp of cinnamon and about a tsp of finely ground coffee as I have read these are good additions to further mask the black bean taste. They came out a little cakey so I will cut back on the flour next time. Other wise very successful and not overly sweet. I will be trying them out on my vegan boyfriend at dinner tomorrow. :)

I just made these and although they taste great (cannot taste the beans at all!), they are crumbly and are falling apart. The only change I made was subbing 2 large eggs for the flax eggs. What could have gone wrong? Please help! I really want to perfect these!

I’ve made these about 10 times now and thought it was about time I leave a comment! These have by far become my favorite dessert, and I always get rave reviews when I make them for other people. A couple times I’ve added a bit of mint extract which gives them a refreshing kick. Thanks so much for the great recipe!

1) Probably for those who baked them forever and they were still gloopy, it seems important to use muffin tins because there aren’t enough dry ingredients in the recipe to solidify a whole big pan. I don’t know, maybe that’s not a thing but it makes sense to me. :) Also, baking in muffin tins makes it easier to put some fresh fruit on top, and they are much cuter with raspberries! Yum.

2) It is pretty important to let them sit 30-60 minutes before eating them! I love brownies/cookies straight out of the oven (I’m not vegan), but you could definitely taste the beans while they were warm! You lose a lot of the bean taste after they have sufficiently cooled. In fact, we put some in the fridge overnight and they were even better cold!

This is great and I will definitely make these again (and again and again). We used unsweetened cocoa, I love the semisweet/darker chocolate taste and don’t have much of a sweet tooth anyway. We also replaced the sugar with equal parts raw honey. Loved it.

Most vegans don’t eat honey as they consider it an “animal product” but some vegans do eat honey and still consider themselves vegan. I am vegan, but I do eat honey occasionally, especially if it is local. (:

Love Them!!! My husband and I are trying to get away from flour, so it was nice to find that we can still have tasty desserts. Anyone have any luck with substitutes for sugar? I would like to reduce the sugar content. stevia maybe, but I know that it would throw off the ratios. Maybe applesauce in place of some of the oil?

I’m going to develop a version of this recipe with less sugar soon, so stay tuned! In the meantime, add non bitter stevia powder and then compensate the lack of dry ingredients with additional cocoa powder.

I may have just died and gone to black bean heaven.
I did use maple syrup and one egg, plus 6 dates & about 9-12 soaked, processed nuts: 3 or 4 of each: pecans, brazil nuts, and cashews. I made a soft “paste” of the syrup, dates, and nut butter and added it into the already-processed beans, which I had soaked for 2 days and slow cooked.
The texture is truffle-like…dreamy!
For a little extra “pow,” I added cacao nibs and freshly-grated organic orange zest.
I blended the baking powder and cocoa powder together, then added to the whole “bean batter.” As I hand-stirred, it became fluffier and fluffier.
The brownies rose like lovely muffins, and I topped 6 of them with cacao nibs and the other six with a few raw pepitas. They look so inviting!
Of course, I had to sample just one. Perfection. No beanie taste; pure deliciousness.
My family is gonna love me for these!

I was going to google black bean recipies looking for something to make for supper when “black bean brownies” popped up as one of the suggested searches.
As a new vegan I’ve found it hard to find a baked good that doesn’t taste like cardboard. Well I’m happy to say I’ve found it. These are absolutely amazing I could hardly believe it. Even my non-vegan brothers agree (my younger one ate about a third of the batter before I even got it in the oven).
I didn’t have flax though so I used organic peanut butter and water instead and was not disappointed.
Thanks so much for the recipe! It’s definitely helped my transition to vegan a lot more delicious :)

These are the best brownies I’ve ever had. You can’t tell at all that they are made out of black beans let alone that they haven’t got so much as a teaspoon of flour in them. I love the delicate crispiness of the outside and the gooeyness of the inside, and their cute round shape is irresistible. I gave one to my boyfriend, and he loved it. Only after he’d chomped it down did I reveal (more than a little bit smugly, I’m afraid) that they’re made of beans. I’m not sure he believed me. But at any rate, this is totally my new go-to brownie recipe. Thank you for it!

I had a bar of Ghiradelli 85% cocoa that needed used, so I substituted that melted with a tbsp of cococut oil instead of the cocoa powder and 3 tbsp coconut oil, and they turned out rich and delicious. Only problem: they weren’t quite firm enough, so I popped them in the freezer and enjoyed them cold. Next time, I’ll definitely use cocoa powder and let them bake longer, but the beans really do work!

So i found this recipe when i felt like having some brownies and had come across black bean brownies while doing some surfing of the internet. I have always been very skeptical as to how on earth they would be not noticable, well i am sure glad i have found this recipe. I am not vegan so i just used regular eggs and didn’t have any raw sugar so used plain old white sugar, i plan to make these again with coconut sugar.

The only problem i had is that my batter was quite hard to get forming (i used my kitchenaid blender) i tried pulsing and just straight up going hard but nothing, i added water as suggested but i found because i used normal eggs maybe there was not enough liquid to combine the dry together. I added two tbs still not enough so i kept adding until it was the right texture, mine also only cooked for 10 could have taken them out at 8 or so to be a bit more gooey which is how i like them but definitely a great easy recipe.

I so wanted to love these but just didn’t. I found the consistency to be too smooth, not chewy enough, nowhere close to flaky, not quite fudgy, slightly bitter and somewhat beany, despite eating them fully cooled.
60% of the people I served these to liked them enough to comment (in one respect what’s not to love about sugar and chocolate in any form) but my son and I did not. I gave them a 4 out of 10. My son gave them 0 out of 10 and one guest gave them 5 out of 10 similar to me. I will try a more traditional gluten free flour type next time and maybe add some tapioca to give it chew, with the addition of chocolate chips in the recipe to create variation in the texture. I eat plenty of beans and protein so don’t really need it in my dessert.
But it’s a great idea and I’m glad so many people love it.

Just made these…I’m sure they’re delicious as the recipe is written but I added 1/2 tsp coffee powder and used two eggs (since I’m not vegan). These are some of the most delicious brownies I have ever tasted. The texture is like silk and goes great with chocolate chips or walnuts on top. Where it says to add water one TBSP at a time, I ended up adding about 4 total to get the right consistency.

Just made these, with a few modifications. Used a tin of cannellini beans instead of black beans, swapped the flax seeds for one egg, and used soft brown sugar (I think it’s the same as raw sugar?). I found the mix very bitter so I added some mixed raisins and cranberries to sweeten, and a little more sugar. I topped them with milk choc chips. However, I still don’t find them sweet enough to have mass appeal, though chocoholics would enjoy them.

Is raw sugar different from soft brown sugar? Should I have compacted it when I measured a heaping half a cup?

P.S. I’m now eating the one that broke up with blueberries, strawberries and double cream and it is SCRUMPTIOUS :D

Hmm, so if it doesn’t contain molasses but it’s still brown sugar, does that mean it’s closer to unrefined golden caster sugar (caster is the usual kind of sugar used in cakes, think you call it superfine or baking sugar? It’s finer that granulated but not powder like icing sugar). Or is it more like demerera (which has larger crystals than granulated)?

I’ve been googling and have also found something called Turbinado sugar which I’ve never seen in a supermarket here.

Help much appreciated as this isn’t the first recipe I’ve seen calling for ‘raw sugar’.

I just made these – they’re super good! I switched the oil for PB and the sugar for a banana. I also only had 1/4 cup of cocoa powder, but ya know. I just did it anyway. I also used a mini-muffin tin instead. They turned out really delicious and fudgy. Not too sweet like a lot of other bean brownies I’ve tried! Thanks for a great recipe!

I was looking for a healthier low calorie brownie, since the fiber one brownies I was buying were just too expensive. I am not vegan, so I substituted melted butter for the coconut oil, since that is what I had on hand, and just used regular white table sugar. I made them in my blended twister jar. I found I had to add quite a few tablespoons of water to get the right consistency. But I got 13 brownies from the batch, which gave me about 100 or 110 cal per brownie. I couldn’t taste the beans at all and the texture was very silky which I enjoyed. They are definitely more of a grown up chocolate- not very sweet but with a rich deep cocoa flavor. My kids ate them, but mentioned they tasted “funny”. I decided to make a second batch right away, since I like them and thought they made a great chocolate fix snack for my diet. But this time adding a heaping spoon of Splenda for a little additional sweetness, since I do like a sweeter brownie. I almost added mini chips, but wanting to keep my calories down, so I didn’t. But they would be a great addition. Mine firmed up nicely around the edges, silky smooth gooey in the middle. Thanks for the recipe.

Wow, these are amazing! The real deal, texture is fantastic and fudgy with a crispness to the edges. I recently made garbanzo bean blondies which were decent, but this recipe is the best grain free baked treat I’ve ever tried! I took a batch to a friends house and they ate them blind and loved them. No detection of beans at all. So happy (and scared, since I just bought two more cans of beans to make it again and again) to find this!

Hi! I’m really excited to try these brownies for the family (and me :). My daughter has a load of allergies and intolerances so the dietician has recommended the use of golden syrup as opposed to sugar in cooking. As it’s a wet ingredient, should I adjust any of the dry ingredients to compensate? Thanks!!

I’m not a vegan, hell I’m not even a vegetarian nor do I have any issues with gluten. I am however an adventurous eater and a lover of both black beans and brownies so I figured, why not?

They’re not bad… I did double the sugar in the recipe simply because the batter tasted bitter and after gradually adding more and more sugar twice the recommended ammount ended up being what it took to make it as sweet as I would expect brownie batter to be. Like most vegan baked goods these are moist… Not so much in the wet bread way I’ve come to expect. Basically, if these were regular brownies I would just assume they’re slightly under cooked. Being what they are, the issue isn’t that they’re under baked but that there isn’t enough dry ingredients to compensate for the moisture. It makes me wonder if adding flour to the recipe wouldn’t get them closer to a typical brownie texture (perhaps a rice, bean, or nut flour to preserve the “gluten free” cred). That might also help with how much these fell and improve the structural stability so the end result is thicker and less likely to fall apart while you’re trying to eat it.

As to the flavor, they taste like brownies. My brother, who hates black beans with an irrational passion, tried one and said simply “it tastes like a brownie” so this recipe gets brownie points there.

I am so confused. Black beans make brownies?! I have been vegan for almost 3 years and gf for about a year, and it’s time I start eating healthy. So, did you buy a can of black beans and just rinsed them for awhile. PLEASE HELP A SISTER OUT.

This is the second black bean brownie recipe I’ve used, and I’ve only ever eaten black bean brownies that I’ve made. I rather like this recipe. It did not produce a typical rich, dark, dense, fudgy, crackly-topped brownie for me, however.

I was rewarded with a pan of soft, almost (almost) -fluffy-but-moist, cocoa-y brownies. The color of the exterior was nice and rich, with a firm, nicely-baked top that reminded me of chocolate cake. The interior is a lilac-brown, pretty and porous, filled with many little air bubbles that collapse when one bites into the dessert.

I’ve learned not to expect the quintessential brownie (sugary, chewy, butter-scented, very decadent) when presented with a black bean brownie. Otherwise, I experience disappointment, making enjoying the bean brownie harder. Bean brownies are actually very delicious. They make the brownie light and give the moist body a good brownie requires. But there will always be this unique, bordering-bitter note accompanying each chocolate-y bite. It’s the bean flavor, and it’s something that makes bean brownies exceptional. The bean brownie is still rich from the cocoa powder (I used the Tumaco one from Trader Joe’s– it’s rich and dark and fragrant) and the coconut oil, and still passes for a brownie, but a slighter more airy, feathery one. I do find that I can eat more of these than butter- and sugar-filled ones, though. These are not overwhelming. They are more delicate. I like them. So did one of my classmates, who proclaimed them as really delicious, and the best brownies he’s ever tasted. I was surprised. But he was very genuine and pleased with the treat. (In case it helps, I am in high school).

Yesterday, while I was at work, my sister stole my apple ipad and tested to see if it can survive a thirty foot drop, just so she can be
a youtube sensation. My apple ipad is now broken and
she has 83 views. I know this is entirely off topic but I had
to share it with someone!

These are delicious!!! My kids licked the bowl clean and started eating out of the muffin cups before I could get them into the oven to cook. I love the muffin pan idea — it allowed me to customize the add-ins for each child, which also ensured that no one else ate “their” brownies. They had no idea about the “secret ingredient.” Thank you!!